Potato casseroles are great, but they can also be a tad tricky since you never quite know when the potatoes are completely cooked through, thus making it hard to know when to take the dish out of the oven. But you can finally cast all your worries aside, because you’ll find that dilemma to now be a thing of the past thanks to this stacked potatoes recipe featuring razor-thin potato slices that will cook up nicely in no time.
Potato Stacks Casserole with Cauliflower Sauce
Thin stacked potatoes paired with a light and creamy cauliflower sauce – this casserole dish is an absolute must!
Ingredients
- 8 large potatoes
- 3 tbsp olive oil
- 9 oz cauliflower
- 1 onion
- 2 tbsp butter
- 7 fl oz vegetable broth
- 7 fl oz cream
- 1 bunch chives
- salt & pepper
- nutmeg
Instructions
- Thinly slice the potatoes and season with salt and pepper. Arrange them in a stack in a baking dish.
- For the sauce, cook the cauliflower and onion in butter until soft. Add vegetable broth and cream, then blend until smooth. Season with salt, pepper, and nutmeg.
- Pour the sauce over the potato stacks and bake at 350°F (175°C) for 45 minutes or until the potatoes are tender.
- Garnish with chopped chives before serving.
VIDEO
Thin stacked potatoes paired with a light and creamy cauliflower sauce – this casserole dish is an absolute must!
The recipe for the hearty potato flowers featured in the bonus video can be found here.